Prime Rib recipes needed

[pharman]

I am making a prime rib for Christmas...I have cooked one before but am looking for recipes from the group here...also oven temperatures you use and cooking times...also au jus recipes...anyone use a "cooking bag?"...Thank you in advance for your help... and have a Merry Christmas...Roger

 

[Bill Bates]

I cook rib roasts using a the reverse sear method. A good meat thermometer is a must for this. That is cooking it low and slow to bring it up to temperature (120 to 125 degrees). Then I pull it from the oven and loosely cover with foil while I crank the oven to as high as it will go.

When the oven heats to 500 I put the roast back in for 7 or 8 minutes to give the roast a good brown crust.

This will give you a perfect edge to edge medium rare roast without a that half inch of over cooked gray ring.

I also really salt the heck out of the roast with a good quality coarse salt 48 hours before cooking. Put it in the fridge uncovered. Take it out of the fridge a couple of hours before cooking so it warms up some before going into the oven. Brush off a good amount of the salt crust and season with pepper, garlic powder (not garlic salt) and rosemary.

Which reminds me...I need to go trim up a prime rib that I have been dry aging for a couple of week and get it salted.

 

[s&wchad]

Generously season with cracked black pepper and kosher salt. Let the roast sit out for about an hour before cooking.

Put the roast in a 450 degree oven for 15 minutes. Turn the oven down to 325 and roast until the internal temperature reaches 125 (med rare). Take it out of the oven and let it rest for at least 15 minutes before carving. A 6# roast should be in the oven for a total of about 2.5 hours.

I use this app for approximate roasting times.
Roast Perfect App

A Thermapen is your friend!

 

[zeke]

Generously season with cracked black pepper and kosher salt. Let the roast sit out for about an hour before cooking.

Put the roast in a 450 degree oven for 15 minutes. Turn the oven down to 325 and roast until the internal temperature reaches 125 (med rare). Take it out of the oven and let it rest for at least 15 minutes before carving. A 6# roast should be in the oven for a total of about 2.5 hours.

This, only this year trying the butter/garlic/rosemary rub with red wine/beef broth in the pan. Just put in oven couple minutes ago for early x-mas

 

[Bro. Dave]

I tried the "closed oven door" method last year and it worked perfectly. You preheat the oven to 500 degrees then insert the roast and give it 5 minutes per pound at 500, turn off the oven completly, then leave the door closed (most important) for two (2) hours.

Results in medium rare with a nice crust. Prep is the same as the other recipes with a heavy salting prior and a time to come closer to room temp before going into the oven. No resting time is required due to the roast "resting" as it cooks for the 2 hours in the closed oven.

 

[Jon651]

While there are as many recipes and combinations of spices as there are cooks, I have found that the simplest spice that gets the best results is to slather on Montreal Steak Seasoning. I find it works great for beef, poultry and pork - but not fish or ham.

Back when I was mixing my own spices for meat rubs on my smoker, I settled on one mix that got me great results - then picked up a cannister of Montreal and found it was very nearly the same as what I was making. From then on, I let McCormicks do the work for me!

 

[LoboGunLeather]

I was instructed on prime rib roast by a professional chef. Basically the same as Bro. Dave provided in post #5 above, but including a quart of beef broth in the roasting pan. Roasting is finished at medium rare. Pan drippings go into a skillet, kept at a low boil while each serving is sliced, then each serving can go into the skillet to bring it to the desired finish for each person to be served (medium rare, medium, medium-well).

I cannot force myself to do a well done portion, no matter how much love I hold in my heart for the misguided individual requesting that. Those cretins who insist on sauces such as Heinz 57, Worcestershire, or (horror of horrors, blasphemy on display!) ketchup cannot expect to be invited for dinner again.

Leftovers, including the au jus, can be refrigerated and easily returned to an excellent serving for another meal. Skillet, drippings, bring to temperature and desired finish, serve.

 

[Rule3]

Generously season with cracked black pepper and kosher salt. Let the roast sit out for about an hour before cooking.

Put the roast in a 450 degree oven for 15 minutes. Turn the oven down to 325 and roast until the internal temperature reaches 125 (med rare). Take it out of the oven and let it rest for at least 15 minutes before carving. A 6# roast should be in the oven for a total of about 2.5 hours.

I use this app for approximate roasting times.
Roast Perfect App

A Thermapen is your friend!

Pretty much how we have been doing it for years, My Moms father (a chef) taught her who taught me.

 

[Just another 22 shooter]

To all you prime rib eaters out there.(myself included), you're welcome; coming from a guy that gets to help out a local cattle farmer most of the year.

 

[Rudi]

First thing to do is, get a loan from your bank so you can afford one.

 

[turnerriver]

I’ve got a 17 pound rib roast in the oven. It sat out for 4 hours after a light salt rub. I put some garlic slivers in slits in the fat cap and chopped some fresh rosemary and thyme, whisked them into olive oil with minced garlic and rubbed the whole roast with it. 20 minutes at 450 on convect roast setting and then 3 1/2-4 hours at 325. I bought a new thermometer with an in oven probe and will pull it out at an inner temp of 120 or so.
This is all per reading and advice, I’ve only cooked a much smaller one before. If it’s a stunning success I’ll report back, if an expensive failure this is the last you’ll hear of it. Good luck with yours.
It’s nice to celebrate Christmas with family by eating a huge valuable piece of Angus beef.
Regards,

 

[riverrat38]

I saw some prime rib at the market yesterday. Some was bone in, and some not. What are you young cooks using? I went through cook school in the Yankee Army, and was taught that if the bone is in, the cut was called standing rib. Otherwise, it was rolled rib. I can guarantee that nothing we served in the mess hall was called "prime". I remember they served USDA "Good" for all Army meat. The packing boxes said what was inside and added the word "Edible". Some thought that was an attempt at humorous fiction!

73,
Rick

 

[Chubbs103]

The commissary was taking orders for actual "prime" rib roasts, so I couldn't resist. Put me down for for a three bone, from the small end.

The butcher asked if I wanted it cracked and tied. I emphatically said "no thank-you." When I picked it up, it was cracked and tied, with no butcher in sight. Oh, well.

Salt early with kosher salt (24hrs). Take out of the fridge at least an hour before cooking and season with fresh ground pepper.

Typically, I sear in a big cast iron skillet, then cover the cap with fresh rosemary, thyme, smashed cloves of garlic, and cubes of butter. I roast at 325 until 125 deg (basting about every 45min). Tent with foil and let rest about 20min after removing from oven.

The wife just got me a ceramic grill for Christmas (Kamado). It was delivered two days ago and weighs almost 400 lbs, so no way to put it under the tree.

This year, I'm going to do almost everything the same except use the Kamado a 275 deg and reverse sear when I hit about 120.

 

[Onomea]

I cook it in my Weber charcoal kettle. Salt it a day prior. Fire the grill up with charcoal on one side. Adjusts vents for between 225° and 250°, stick it in there on the non charcoal side, lid on, for an indirect cook, and when temp hits ~ 120° per my theremapen, put it directly over the coals with no lid and slowly rotate for a good char and temp bump to 135° ~ 140°.

More specifics/details here: How To Cook Perfect Prime Rib, Tenderloin, And Other Beef Roasts

 

[Rustyt1953]

I would need a cosigner.

 

[arjay]

I would need a cosigner.

Yikes! My sis works for a grocer and scored a 9 lb $120 rib roast for $35! Half Swiss,half Scottish=always wheeling and dealing lol

 

[CAJUNLAWYER]

Last prime rib I had was at my sister in law's beautiful piece of meat....cooked medium well WITHOUT salt. Thank god it was cracked and tied. I just gnawed on the ribs and ate the fat from my wife's plate. Horrible way to treat an excellent piece of meat.
Cook no more that 120 degrees internal as it will continue to cook once you take it out to about 125. Let it rest for 30 minutes. Serve with a good horseradish sauce. If anyone wants a piece cooked more than that, be polite and show them the door. Oh, and the person who bought the thing gets dibs on the end cuts

 

[Rustyt1953]

I give 87 thumbs up for horseradish.

 

[John Patrick]

I recently cooked one with a new temperature profile and it turned out great. 20 minutes at 450* then turn the oven down to 225*. I took it out at 115*, which results in rare to medium rare after you let it rest under foil while you make gravy.

ETA: My wife and I prefer just kosher salt and fresh ground black pepper.

 

[handejector]

Please explain "cracked and tied".